by Melanie Kern | Oct 14, 2019
For the Strawberry Ganache: • 20g elderflower liqueur • 500g The Perfect Purée Strawberry Puree, thawed • 10g vanilla bean paste • 500g Valrhona Dulcey Chocolate Method for the Strawberry Ganache: 1. Melt the chocolate. 2. Bring the puree, vanilla bean paste and...
by Chevy Goh | Oct 8, 2019
For the Salmon Toast: • 40 oz. sushi grade salmon filet • 1 1/2 qt. avocado mash • 1 qt. Pico de Gallo • 1 pt. Radish, small dice • 1/2 cup Jalapeno, minced • 12 ea. 5-7 inch tostadas • 12 ea. Mango yolk • Picked cilantro leaves or micro cilantro to taste • Extra...
by Chevy Goh | Oct 8, 2019
• 1 1/2 oz. mezcal • 1/2 oz. The Perfect Purée Pink Guava Puree, thawed • 1/2 oz. fresh squeezed lime juice • 1/2 oz. agave nectar Method: Add ingredients into shaker with ice cubes and shake vigorously. Strain and serve on the...
by Chevy Goh | Oct 2, 2019
• 8 oz. The Perfect Purée Tamarind Puree, thawed • 1/2 lb. dates, pitted • 2 tbsp. cumin, ground and roasted • Pinch of Asafoetida • 2 tsp. black pepper, ground • 2 tsp. cayenne • 3 tsp. black salt • 1 tsp. salt • 1/4-3/4 cup sugar, amount used depends on the...
by Chevy Goh | Oct 2, 2019
• 1 cup sabudana • 1 cup water • 1 tbsp. canola oil • 1 tsp. black mustard seeds • 1 tsp. cumin seeds • 2 ea. serrano chili, minced • 1 tsp. curry leaves • 2 cups potato, 1/2” dice, boiled or roasted • Salt as needed • 1 tsp. sugar • 1/2 cup peanuts, roasted • 2 tbsp....
